Tag: Orange

  • CSA 2025 FALL WEEK 10

    From Our Farm

    Beans, Tricolor

    Citrus, Oranges

    Onions, Scallions – SAT

    Spring Mix

    Sugar Cane

    Radishes, Purple Daikon, Loose

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Broccoli – Blackwater Farms

    Cabbage, Red – Blackwater Farms

    Leeks – Little Pond Farm – WED/THURS

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Sweet Potato Salad with Orange Vinaigrette

    Salad Ingredients:

    • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
    • 4 ounces goat cheese, crumbled
    • 1 apple, preferably sweet, cut into matchsticks
    • 3 cups Roasted Sweet Potatoes
    • 1½ cups Candied Pecans
    • ¾ cup Orange Vinaigrette

    Vinaigrette Ingredients:

    Whisk together or shake in a jar

    • 2 tablespoons vinegar, try our new pear cider vinegar!
    • 2 -3 teaspoons grated orange zest
    • ⅓ cup fresh orange juice, from 1 orange
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper

    Instructions:

    1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
    2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

    Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette

  • Orange, Fennel, & Turmeric Honey Vinaigrette

    A sweet, simple, and citrusy vinaigrette with added health benefits and earthy flavor of turmeric.

    Ingredients:

    Roughly 1 tablespoon finely diced Fennel Fronds

    1/2 tablespoon local Honey

    Juice of 1/2 an Orange

    Apple Cider Vinegar

    Extra Virgin Olive Oil

    Fresh turmeric, finely diced -1 tablespoon or you can use 1/2 tablespoon of dried turmeric powder.

    In a bowl, whisk together the finely diced fennel fronds, honey, orange juice, vinegar, olive oil, and turmeric. Salt and Pepper to taste. Toss you salad mixture and serve. I added some crunchy roasted pecans, more fennel fronds and some orange slices.  Enjoy this wonderful Floridan winter salad.

    -Shani Crider

  • Braised Fennel and Kale with Orange

    It’s simple to make — Cut, brown then braise with water (or stock of your choice) and a little juice from your orange. The orange works beautifully with the anise flavor of fennel. The fennel becomes slightly sweet and very tender. 

    Braised Fennel & Kale with Orange

    Remove the fennel stalks (save them to use for garnish, in salads or in salad dressings) and cut the fennel bulb in half.

    Make two angled cuts in the center of the bulb to remove the core- even with braising, the core can be a bit tough.

    Cut the fennel bulb into wedges.

    To braise the fennel, sear it on both sides in a little olive oil until slightly brown, then add the juice from the orange and about 1/2 cup of water or stock.

    Discard the stem of the kale leaf and toss the kale leaves in with the fennel.

    Cook on low heat until kale is tender, about 10 minutes and season with salt and pepper.

    Garnish with some orange zest.

  • Kale Salad III

    kalesalad

    This recipe works well with any type of kale and you can substitute the fresh and dried fruit with whatever is in season. We served it alongside spring rolls and rice the other night to 6 adults and 5 kids, but I would double the recipe next time for a group that large since it was eaten up quickly.

    Ingredients

    • 1 bunch kale
    • 1 orange or tangerine
    • 1 Tb olive oil
    • 1 Tb balsamic vinegar
    • 4 dates
    • 2 Tb pumpkin seeds
    • 1-2 Tb salt

    Kale Salad Instructions

    1. Take 1 bunch of kale. Strip the kale leaves off the length of the stems and discard the stems. Cut the leaves into small strips.
    2. Put the leaves in a large bowl and sprinkle liberally with salt (more salt than you would want to eat–you are going to rinse it off later). Massage the salt into the kale for 1-2 minutes or until kale leaves look like they have been “cooked”. The salt removes the water and tenderizes the kale.
    3. Add water to the bowl to cover the kale, and let sit for 10 minutes or so.
    4. Drain the water and rinse the kale two more times with fresh water or until water comes off of the kale clear. It helps to squeeze the water out of the kale leaves as you go. Dry the kale off well with a salad spinner or towel.
    5. Add olive oil, balsamic vinegar, orange, and dates. Stir well.
    6. Add pumpkin seeds on top and serve.

    Find more recipes here!